I don't have photos of this last tenderloin because I didn't intend to write about it. I was using a new recipe from a usually trusted source, but when it comes to pork I don't trust anyone. The recipe clearly stated to cook the tenderloin for 15 minutes, then let it rest for 10. Fifteen minutes? Who is she kidding? I questioned the time in my mind, but set my timer anyway.
When I heard the timer beep and opened the oven, seriously, the pork looked raw. I quickly closed the oven door, having flashbacks of my health textbook from school. The fear of trichinosis flooded through me. This recipe author must be trying kill me. I suddenly remembered one of Dr. Greg House's tidbits of wisdom. "Everybody lies." Is this what he was talking about? I got my meat thermometer and tested the pork. It wasn't even close to being done by my standards.
Does anyone else have this fear of trichinosis from pork, or is this a crazy obsession of mine? The health books warned us about it as school children. I even saw the episode of House where the patient's life hung on a thread because of trichinosis. After ruling out lupus and a hundred other diseases, House finally had his revelation. The only answer was trichinosis. The right medicine was administered just in time to save the patient's life. And how did the patient get trichinosis? The poor girl had a pulled pork sandwich once at a picnic.
Do people actually get trichinosis from pork now? I've never heard of a single case (except the one Dr. House cured). Every time I cook pork, though, I hear the word 'trichinosis' being whispered by a villainous voice into my ear. Seems like there must be more immediate things I should fear other than this obscure disease, but few come to mind so readily.
I highly suspect if I were to actually become infected with trichinosis my doctors would probably never get it diagnosed before it got me. It just doesn't seem like the kind of ailment they have on their radar. Like the team of television doctors, they would have to schedule various tests and rule out a myriad of other diseases before trichinosis was considered. Of course, my symptoms would be atypical, confusing everyone all the more. Not to mention, my hospital doesn't even have a Dr. House. I think I'd better rely on my meat thermometer. It doesn't lie.
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